Lavender chiffon cupcakes with swiss meringue buttercream

Ingredients

1) For Lavender Chiffon Cupcakes :

• 2 1/4 cups of all purpose flour
• 1 1/2 cups sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup water
• 1/2 teaspoon lavender flavoring
• 6 eggs separated
• 1/2 teaspoon cream of tartar
• violet dye depending on what color you want it.

2) For Swiss Meringue Butter cream :

• 4 large egg whites, room temperature
• 1 1/4 cups granulated sugar
• pinch salt
• 3 sticks (12 ounces) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract or any other flavor you choose.

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Pink panthers, mini strawberry swiss rolls

Preparation

• 1) Lined 20 cupcake holder with cupcake liners. Preheat oven to 325 degrees F. Sift the flour,sugar,baking powder and salt into a large mixing bowl, and make a well in the center.
• In a separate bowl, mix together the oil,water,lavender,and egg yolks.
  Stir liquid ingredients into the dry ingredients with a rubber spatula, pulling in the dry ingredients until the batter is smooth.
• Beat the eggs whites until they are frothy, then add the cream of tartar and beat until stiff peaks form. Fold the egg whites gradually and gently into the batter.
• Fill cupcake liners 3/4 of the way full. Bake for 20-25 minutes or until a tester comes out clean. Let the cupcakes cool and put frosting on once cupcakes are at room temperature.
  
• 2) In the bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook whisking constantly, until the sugar has dissolved and egg white mixture is very warm to the touch.
• Whisk egg white mixture on high speed until it holds stiff(but not dry) peaks. Continue beating until the mixture is fluffy and slightly cooled, about 6 minutes.
• With the mixer on medium speed, add salt and butter several tablespoons at a time, beating well after each addition. Put the paddle attachment on and put on high speed for about 3 minutes. Beat in the extract or other flavoring.